Making gluten free tuna casserole can be a quick and easy weeknight meal, especially if you have leftover pasta. Just a few ingredients, mostly pantry staples, and 20 minutes in the oven and you’ll have a warm gluten free comfort food casserole on the table!
- 12 oz package gluten free pasta*
- 2 ⅔ cups gluten free cream of mushroom soup**
- 2, 5oz cans tuna, drained
- 1 cup frozen peas
- 1 tablespoon fresh parsley***
- 4 tablespoons vegan butter****
- ½ cup gluten free Italian bread crumbs
- Preheat your oven to 350°f and lightly grease a casserole dish. I used a casserole dish that was about 9×13, but you don’t have to use a specific size as long as all your tuna casserole filling fits in it.
- Cook your pasta al dente, according to the package directions. You want it to be undercooked, so it has a very firm bite. Undercooking your pasta will prevent it from getting mushy as it continues to cook when you bake your tuna casserole.
- In a large bowl, mix your gluten free cream of mushroom soup, drained tuna, frozen peas and parsley. Add your al dente gluten free pasta, and mix to evenly combine. Season to taste with salt and pepper.
- Pour the pasta into your prepared baking dish and spread evenly.
- In a small microwave-safe bowl, bowl, melt your butter in the microwave (mine took about 20 seconds).
- Add the gluten free breadcrumbs to the melted butter, and sprinkle evenly over the top of your gluten free tuna casserole.
- Bake in your preheated oven for about 20 minutes, or until your tuna casserole is bubbling and the buttered breadcrumbs on top are golden brown.